The Fearless Foodie Podcast

If your career path looks more like a bowl of spaghetti than a straight ladder, you’re not alone — and you’re probably doing better than you think. Katie Harvey shares her journey from dropping out of university and starting work as a kitchen assistant in a factory, through procurement and sales roles, to leading a large food team. It’s a story rooted firmly in the realities of food manufacturing — long hours, changing roles, and learning on the job. Amy and Katie talk candidly about why non-linear careers are common in food and retail, and how curiosity, asking “why”, and being willing to say yes before you feel ready can open unexpected doors. They also dig into leadership on the ground: how to listen properly in 1:1s, why psychological safety matters in factories and offices alike, and how investing in the right training (not generic box-ticking) helps teams grow sustainably. There are practical takeaways for anyone managing people — especially in high-pressure environments — plus a refreshing reminder that “soft” skills are often the hardest, and most valuable, ones to master. Timestamps 00:00 Why decisions don’t need to be perfect, and adapting on the go 00:15 Welcome to Fearless Foodie and the purpose of this episode 00:41 Upcoming live recording at IFE, Excel London 01:23 The myth of straight-line careers and introducing the squiggly journey 02:10 First meeting and sharing real “squiggly” career stories 02:53 Career origin story, pivoting from university to a factory role 04:09 Moving into procurement, learning from scratch, and persistence in job hunting 06:11 The joy and lessons of procurement, curiosity, and wider exposure 07:16 Sideways career moves, transferable skills, and supporting women at work 08:38 Navigating tough years in sales and adapting to new challenges 09:43 Stepping into leadership, imposter feelings, and the power of being yourself 11:28 Feeling proud and choosing continuous learning 12:59 Why career pressure on young people is unnecessary and what really matters 15:25 The core transferable skills: communication, curiosity, and empathy 17:07 Creating psychological safety and why empathy matters at work 19:00 Sponsor shoutout 20:05 Recap and real talk about “soft” skills that are actually hard 20:18 Decision-making, learning from mistakes, and supporting team growth 24:02 Investing in training that fits the team, not one-size-fits-all 25:06 Supporting new starters, focusing on progress, and easing the pressure 28:00 Handling credibility questions and leaning into fresh perspectives 31:21 Team diversity, playing to strengths, and getting the support you need 33:56 Letting go of perfection and opening up to new experiences 34:47 Advice for leaders: listen more in 1:1s 35:51 Optimism for the next generation and keeping the fearless energy 36:23 Wrap-up and sharing the episode with someone who needs real career honesty Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam: https://foodies.fearlessfoodies.co.uk/podcast Connect with Amy here: https://www.linkedin.com/in/amywilkinsoncoach/ Links and Resources: If this episode resonated — especially the parts about being a woman in food and navigating the career squiggles — Fearless Women: Empowered to Rise is designed for women in the food and retail industry who want to lead with confidence and clarity, without burning themselves out:  https://fearlessfoodies.co.uk/fearless-women-rise/ And join our FREE network at https://fearlessfoodies.co.uk/fearless-women-connect/ Website  Work with Amy on leadership, culture & team development: https://fearlessfoodies.co.uk

This conversation is about busting one of the most common myths in food and retail: that when teams struggle, it’s because they don’t care or aren’t capable. Amy and Donna share what they see again and again while coaching pressured teams — from unspoken rules and quiet toxicity to “too-nice” cultures where nothing difficult ever gets said. They explore why leaders often default to training requests, even when the real issue sits deeper in behaviours, systems, and relationships. You’ll hear why surface-level fixes rarely work, how emotional labour and burnout creep in unnoticed, and why projects often feel heavier than they need to. Donna brings a grounded, retail-savvy perspective on what actually helps teams move forward — including the power of asking braver questions and inviting honest feedback. This isn’t about blame or quick fixes. It’s about understanding how work really feels on the inside — and what shifts when leaders stop patching over problems and start addressing what’s unspoken. Timestamps 01:28 Why it feels so flipping hard to get everything done in food and retail 03:02 Donna’s journey from retail to sidekick extraordinaire in food and manufacturing 04:34 Beyond training: why “people just need more training” misses the real causes 06:02 The power and awkwardness of asking the right questions, and why it’s worth it 07:14 Fact versus perspective and the danger of dying on your own sword 08:30 The illusion of surface-level problems: why time, pressure, and roles aren’t the real issue 10:04 Unpacking “the system”: workplace machines, hidden hierarchies, and office politics 12:01 The hidden cost of burnout, overwork, and why “just getting it done” isn’t enough 13:05 Toxic behaviours, overly “nice” teams, and the cost of artificial harmony 14:27 Why some conflict is healthy and necessary for change 15:23 The value of external team coaching and surfacing what’s left unsaid 16:52 Why transformation beats sticking-plaster solutions every time 18:36 Training versus coaching: different tools, but only coaching gets under the surface 20:18 What makes team coaching different: flexibility, depth, and following the real energy 22:08 Getting data from the system through individual feedback, frontline insight, and honest conversations 23:18 Why real cultural change is a long game, not a one-off 24:31 The change equation in action and what it really takes to bring people with you 26:10 The trap of paperwork replacing honest conversations 28:19 Why surface problems are never just about numbers, they’re always about people 29:33 Actionable takeaways: easy but brave questions to ask your team 30:53 Why “my door is always open” isn’t enough without a real invitation to feedback 32:13 The importance of feedback upward, sideways, and downward 33:19 Building healthy habits where small conversations beat big dramas 34:33 Why it’s about how we do the work, not just what we do 35:57 Amy and Donna on practicing what they preach 37:11 Key takeaways: it’s not a lack of effort, it’s what’s unspoken. Start tackling the real blockers 38:29 Free team resource, how to connect, and a final reminder to keep being fearless   Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam: https://foodies.fearlessfoodies.co.uk/podcast Connect with Amy here: https://www.linkedin.com/in/amywilkinsoncoach/ Connect with Donna here: https://www.linkedin.com/in/donna-ward-higgs-8194a969/ Useful Links and Resources: Team Framework Quiz https://fearlessfoodies.co.uk/team-framework-quiz/ The Power of Mattering: How Leaders Can Create a Culture of Significance:  https://amzn.eu/d/aZUaZw1 Work with Amy on leadership, culture & team development: https://fearlessfoodies.co.uk A big Thank you to Our Sponsors: Link to our sponsors IFP Labs: https://www.ifp-labs.com/

Amy and Sarah start by clearing up one of the industry’s most common misconceptions: what IGD actually does. Far from being “just another acronym,” IGD operates as an independent charity, reinvesting profits into insight, capability building and talent development to support the long-term health of the food system.The conversation moves into the realities of driving change at scale — from balancing commercial competition with genuine collaboration, to navigating regulation, competition law and political complexity. Sarah shares how IGD creates spaces where conversations happen that simply wouldn’t elsewhere, helping align retailers, manufacturers and suppliers around shared challenges.They also explore the Food Strategy Advisory Board and the “Good Food Cycle,” breaking down what these initiatives mean in practice for people at the coalface — not just policymakers. Topics include food inflation, sustainability, skills shortages, recruitment challenges, and the pressure many leaders feel trying to do the right thing in a stretched system.Throughout, Amy and Sarah keep it practical: how to stay informed without drowning in data, why independence and balance matter when interpreting insight, and how leaders can protect their energy while staying engaged in an industry that never stands still.Timestamps00:00:12Introduction and welcome, with an overview of IGD’s leadership and purpose.00:02:05Personal background, career journey, and the influences that shaped it.00:04:56What IGD is, what it stands for, and its role as a strategic, independent institute.00:06:05A look at IGD’s work across insights, training, forums, and talent development.00:08:13How IGD’s influence has evolved, bringing collaboration across the food system.00:11:19Why balance, independence, and challenging unconscious bias matter in industry data.00:14:42Bridging the gap between government and industry through strategic advisory work.00:17:49The Good Food Cycle, policy updates, and why food strategy must be iterative.00:23:12Staying informed and proactive through webinars and industry updates.00:24:10What’s next: upcoming initiatives, programmes, and events.00:27:07Staying inspired, leading change, and protecting your energy in food leadership.00:29:38Final reflections, IGD’s open-door approach, and how to get involved.Connect with The Fearless FoodiesThe Fearless Foodie Newsletter straight to your inbox. No fluff, no spam: Connect with Amy here: https://www.linkedin.com/in/amywilkinsoncoach/Connect with Sarah here: https://www.linkedin.com/in/sarahbradburyigd/ Useful Links and Resources:Episode about the “Mmmake Your Mark” campaign: https://fearlessfoodies.co.uk/podcast/the-mmmake-your-mark-initiative-inspiring-careers-in-food-and-drink/Join our FREE network for women in food and retail at https://fearlessfoodies.co.uk/fearless-women-connect/ Website Work with Amy on leadership, culture & team development: https://fearlessfoodies.co.ukA big Thank you to Our Sponsors:Link to our sponsors IFP Labs: https://www.ifp-labs.com/ 

Welcome to Bethan’s Bite-Sized Bulletin - your quick-fire briefing on what’s happening across the food and drink industry. In under five minutes, journalist and Food Manufacture editor Bethan Grylls shares the latest headlines, trends and developments to keep you in the know.Explore more industry news at foodmanufacture.co.ukLinks and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.IFP Labs sponsors the Fearless Foodie Podcast https://www.ifp-labs.com/en/index.php

Courage in leadership is often misunderstood. In food manufacturing and retail, it’s rarely about bold speeches or dramatic decisions — it shows up in everyday moments: speaking up in meetings, saying no to unrealistic demands, or addressing issues before they escalate.In this conversation, Amy Wilkinson and Melissa Hague explore what courageous leadership really looks like in high-pressure food environments. Melissa shares why vulnerability isn’t a weakness but a prerequisite for trust, and how leaders often use “armour” — such as busyness, perfectionism or people-pleasing — to protect themselves at work.They discuss the outdated expectation that leaders should “know it all”, and how this mindset can quietly undermine innovation, team confidence and problem-solving on factory floors, in technical teams and across commercial functions.Amy reflects on how her own leadership shifted through working with Melissa — letting go of the need to fix everything, creating space for others to step up, and becoming more comfortable with imperfection.The episode also offers practical guidance for handling difficult conversations: staying curious instead of defensive, managing emotional responses, and resisting the urge to take work back rather than developing others.Ultimately, this is a grounded, human conversation about leading in a way that is sustainable — for you and your team — in an industry that asks a lot of its people.   Timestamps0:00 Finding Courage with Melissa Haig03:23 Why Leadership Starts with Self-Reflection08:47 Everyday Courage and Vulnerability at Work11:00 How Courage Fuels Innovation16:16 Leading by Empowering Your Team19:44 Why Leadership Isn’t People-Pleasing24:51 Why Mindset Comes Before Feedback27:08 Leading Through Challenge31:21 Practical Advice for Personal Growth32:48 Fearless Foodie: Choosing CourageConnect with The Fearless FoodiesThe Fearless Foodie Newsletter straight to your inbox. No fluff, no spam: Connect with Amy here: https://www.linkedin.com/in/amywilkinsoncoach/Connect with Melissa here: https://www.linkedin.com/in/melissa-hague/Useful Links and Resources:If this episode resonated — especially the parts about being yourself at work, navigating senior roles, and not having to pretend — Fearless Women: Empowered to Rise is designed for women in the food industry who want to lead with confidence and clarity, without burning themselves out:  https://fearlessfoodies.co.uk/fearless-women-rise/And join our FREE network at https://fearlessfoodies.co.uk/fearless-women-connect/ Website Work with Amy and Melissa on leadership, culture & team development: https://fearlessfoodies.co.ukA big Thank you to Our Sponsors:Link to our sponsors IFP Labs: https://www.ifp-labs.com/

This episode is for anyone who has ever felt they needed to “fit in” at work rather than show up as themselves.Amy Wilkinson is joined by Fran Ball, Senior VP for UK Supply Chain at Arla Foods, for a thoughtful and refreshingly honest conversation about leadership, culture, and the human side of performance in the food industry.Fran shares her career journey — from engineering and entrepreneurial businesses to leading one of the UK’s most complex supply chains — and reflects on how leadership expectations and workplace culture have evolved over time.Together, they explore what authentic leadership really looks like in practice: building trust through vulnerability, setting boundaries, and modelling behaviours that give others permission to do the same. Fran also offers a behind-the-scenes look at Arla’s long-term approach to inclusion, including its “30 by 30” gender strategy, built around attracting, developing, and retaining diverse talent.Crucially, the conversation moves beyond women-only initiatives to focus on balance and allyship, why inclusion must work for everyone, and how small, practical changes can have a big impact on retention and engagement.The episode closes with a powerful reflection on choice — being honest with yourself about whether you can truly be yourself at work, and what it means to have the courage to say no.Timestamps00:00:00Setting the tone: choosing authenticity over imitation, and a desire to help others do the same.00:00:10Episode introduction and how the conversation began, first meeting at the Food Manufacturer Awards.00:01:53Career highlights across supply chain, engineering, and leadership, and how each chapter shaped the journey.00:04:46Reflections on how COVID shifted perceptions of the food industry and strengthened pride in the profession.00:07:37What “bringing your whole self to work” really looks like in practice, beyond corporate slogans.00:09:40Why leaders sharing personal struggles creates vulnerability and psychological safety at work.00:13:43The power of pausing, simple self-care, and recognising when you’re overwhelmed.00:14:43A deep dive into gender diversity strategy, practical actions, and what real culture change requires.00:18:32Why everyday inclusion matters, and how improving workplace basics can make a real difference for women.00:22:09Why allyship, including the role of male colleagues, is critical for meaningful progress.00:23:15How diversity and inclusion drive better ideas, stronger results, and a sense of belonging at work.00:26:00On being a role model, choosing authenticity, and not having to sacrifice your whole life for your career.00:31:47Looking ahead: attracting new talent, telling the real story of the industry, and why purpose matters.00:34:23Closing reflection: are you truly being yourself at work? Sometimes the bravest move is simply saying “no”.Connect with The Fearless FoodiesThe Fearless Foodie Newsletter straight to your inbox. No fluff, no spam: https://foodies.fearlessfoodies.co.uk/podcastConnect with Amy here: https://www.linkedin.com/in/amywilkinsoncoach/Connect with Fran here: https://www.linkedin.com/in/fran-ball-aa59003/Useful Links and Resources:If this episode resonated — especially the parts about being yourself at work, navigating senior roles, and not having to pretend — Fearless Women: Empowered to Rise is designed for women in the food industry who want to lead with confidence and clarity, without burning themselves out:  https://fearlessfoodies.co.uk/fearless-women-rise/And join our FREE network at https://fearlessfoodies.co.uk/fearless-women-connect/ Website Work with Amy on leadership, culture & team development: https://fearlessfoodies.co.ukA big Thank you to Our Sponsors:Link to our sponsors IFP Labs: https://www.ifp-labs.com/

Organisational change doesn’t just test systems—it tests people.In this straight-talking episode, Amy unpacks what actually helps when teams are navigating uncertainty: the emotional impact leaders carry, the unspoken fear beneath resistance, and the small, consistent actions that build trust when big answers aren’t available.She explains the powerful difference between “change” (the external stuff: org charts, new faces, shifting priorities) and “transition” (the internal process everyone goes through as they try to regain stability and clarity). She shares why leaders (and teams) don’t just resist change—they resist loss of control, safety, and connection, and how that can show up as everything from tunnel vision to overwork, withdrawal, or just uncharacteristic quiet.Building real psychological safety is at the core of her advice. She offers hard-won, practical tips, be honest about what you know and don’t know, keep communications predictable (even if your updates are “no update”), and don’t disappear when the going gets tough. She makes a strong case for not just surviving but leading with authenticity and empathy—showing your own vulnerability in a professional way and giving your teams permission to do the same.The episode also tackles the not-so-glamorous “what NOT to do” list: going silent, pretending everything’s normal, making promises you can’t keep, punishing emotions, and trying to carry the emotional load alone. She calls out the power of external support—from team coaching to facilitated learning sets—especially when morale is taking knocks from too much uncertainty.To wrap up, Amy leaves us with three foundational principles: clarity, consistency, and compassion. They might sound simple, but they’re the secret weapons for any team navigating change. If you’re feeling stretched and need a pep talk (with a side of real talk), you’ll definitely want to give this one a listen.Timestamps00:00 "Leading Through Uncertainty"03:19 "Leading Through Emotional Transitions"09:49 Navigating Fear Through Team Support10:52 "Creating Fearless Spaces for Change"15:16 "Consistency Creates Calm"17:34 Compassionate Leadership and Connection21:50 "Allowing Space for Emotions"Connect with The Fearless FoodiesThe Fearless Foodie Newsletter straight to your inbox. No fluff, no spam: https://foodies.fearlessfoodies.co.uk/podcastConnect with Amy here: https://www.linkedin.com/in/amywilkinsoncoach/Useful Links and Resources:Leading Through Uncertainty – free download: https://foodies.fearlessfoodies.co.uk/leading-through-uncertaintyIf support would help, I work with leaders and teams during periods of change through:Leadership workshopsFacilitated ways-of-working sessions1:1 coachingTeam coachingChange workshops for TeamsIf you want to talk things through, you’re very welcome to drop me an email to explore how Fearless Foodies can help: amy@fearlessfoodies.co.uk  

What is true innovation and why does it matter?Nell Masey O Neill and Amy Wilkinson get painfully honest about how “innovation” gets thrown around everywhere in the food industry, but rarely means what it should. Nell breaks down the difference between real innovation and the kind that just ticks boxes, sharing her experience as a nutritional biochemist who’s been in the technical, research, and leadership hot seats.The discussion peels back what keeps big businesses stuck on the safe, short-term stuff—process, control, reporting—and why it’s startups and agile teams who seem to get the “fun” jobs of game-changing innovation. But, as both speakers remind us, saying yes to true innovation isn’t just for the tiny disruptors. The episode is jammed with tools and mindsets for traditional companies and leaders who want to create cultures that are brave enough to try, fail, and actually learn.Want to know why collaboration goes beyond sitting in the same room, and why mastering “real talk”—including giving feedback, pausing to reflect, and really listening—makes all the difference? They cover it all, sprinkling in the practical: from small daily habits to building reflection into your team’s routine, and why a little courage (and a lot of honesty) goes a long way.If you’re sick of innovation theatre and ready for something that actually moves the needle, you’ll feel seen, and walk away with real steps you can start today.

Welcome to Bethan’s Bite-Sized Bulletin - your quick-fire briefing on what’s happening across the food and drink industry. In under five minutes, journalist and Food Manufacture editor Bethan Grylls shares the latest headlines, trends and developments to keep you in the know.Explore more industry news at foodmanufacture.co.ukLinks and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.IFP Labs sponsors the Fearless Foodie Podcast https://www.ifp-labs.com/en/index.php

We kick off with Laura’s backstory - how a proud northerner with zero agri-food experience stumbled into a decades-long love affair with the meat industry.Laura and Amy get real about how people often have no idea about the breadth of careers in food, or the quirks that make this industry so colourful. Laura opens up about launching Meat Business Women as a safe, supportive network for women in meat and food manufacturing.Both dig into the practicalities - why so many women struggle to prioritise networking and personal development, and how the ready-made community of MBW makes it less awkward (and, frankly, a lot more effective).We also explore the bold vision behind the Food Business Charter, pushing for 40% female representation in meat and food manufacturing by 2035, and what it means for businesses of all sizes. Laura shares how collecting and leveraging robust data isn’t just a tick-box exercise but a way to actually move the needle - unlocking challenges faced by both women and men and creating more flexible, inclusive workplaces.Finally, Laura opens up about stepping back operationally to make space for new leadership at MBW, the challenge (and relief) of handing over her “first baby,” and moving forward as an executive coach and consultant - proving that personal growth and change really are a lifelong journey.If you’ve ever felt like an imposter, questioned how to progress in food, or just needed a nudge to prioritise yourself, this episode brings comfort, practical strategies, and permission to hit “pause” and reflect on your own journey.  Timestamps00:16 – Welcome and intro to Laura Ryan: her portfolio career and passion for personal development02:30 – Laura’s accidental entry into the meat industry and why she stayed04:53 – The hidden world of food industry careers and retention challenges05:42 – What is Meat Business Women? From humble beginnings to global influence07:27 – The power (and pain) of networking, and why women often overlook it09:46 – Data, partnerships, and practical tools to drive real change11:40 – MBW’s expansion into the broader food industry12:06 – Tangible member benefits: mentoring, events, community, and a unique industry language13:26 – How MBW focuses on BOTH business skills and personal growth15:16 – The origin and ambition of the Food Business Charter and its practical impact17:57 – Accountability, action, and supporting businesses at every stage of the journey18:48 – Laura’s UN experience and MBW’s global mission21:17 – Why a data-driven approach resonates with senior leaders22:56 – The importance of male allies and MBW’s inclusive model23:47 – Universal workplace challenges: how flexibility helps everyone24:57 – How modelling and normalisation of flexibility unlock culture change25:55 – What’s next: industry-wide surveys and why YOUR data matters29:29 – Laura’s transition, growth mindset, and making space for new leadership33:47 – The superpower of coaching and why it’s not just for executives anymore35:35 – How to connect with Laura and final calls to action Links and Resources:Website Link: https://fearlessfoodies.co.ukFB Link:  https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation as @amywilkinsoncoach.Link to our sponsors IFP Labs: https://www.ifp-labs.com/Join our next intake of Fearless Women: Empowered to Rise: https://fearlessfoodies.co.uk/fearless-women-rise/And our FREE networking at https://fearlessfoodies.co.uk/fearless-women-connect/Get in touch with Laura here: https://www.linkedin.com/in/lauravryan/Get involved in the MBW Gender representation report here: https://www.meatbusinesswomen.org/what-we-do/gender-representation-report-2026.html

This episode kicks off with Amy welcoming listeners to a space built for honest conversations about the food and retail world. She immediately calls out the myth of an industry “reset” in January—reminding us that most teams start the year already stretched thin, still reeling from Q4 chaos. Drawing from her personal journey with burnout and her coaching work with food industry teams, she addresses the cultural patterns that reward unhealthy overwork—like being the “fixer” or the one who always picks up the slack. She also identifies three core habits to let go of: taking on responsibilities that aren’t yours, staying silent when honesty is needed, and using overwork as a coping mechanism.Listeners get actionable advice on small pivots—like practising saying no, speaking up even when it’s uncomfortable, and embracing micro-pauses to break the relentless cycle of busyness. Amy gives a nod to Fearless Women Connect for those craving deeper connection, and closes by challenging everyone to choose three things they’ll leave behind this year to embark on a more fearless, fulfilling journey in food.Timestamps00:44 – Amy Wilkinson sets the stage for an honest chat01:39 – Why “New Year reset” is a myth in food02:17 – Amy Wilkinson on post-holiday burnout and the cycle of exhaustion03:08 – The culture of over-functioning and blurred boundaries04:01 – Behaviours that get praise but fast-track burnout04:54 – “Carrying what isn’t yours” and the cost of over-responsibility07:03 – How women in food especially get caught in the mental load08:10 – Sponsor shout-outs and Fearless Women Connect info08:54 – The need to speak up and stop self-silencing09:54 – Why silence drains more than it protects10:33 – Quick challenge: Say one honest thing in your next meeting11:43 – Overwork as a false solution to overwhelm12:52 – Micro-pauses and practical strategies for resetting14:05 – What to let go for a braver, lighter year15:52 – Call to action: What three things will you leave behind?16:46 – Outro and where to find Amy Wilkinson onlineLinks and Resources:Website Link: https://fearlessfoodies.co.ukFB Link:  https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation as @amwyilkinsoncoach.Link to our sponsors IFP Labs: https://www.ifp-labs.com/Join our next intake of Fearless Women: Empowered to Rise: https://fearlessfoodies.co.uk/fearless-women-rise/And our FREE networking at https://fearlessfoodies.co.uk/fearless-women-connect/

Amy kicks things off by acknowledging just how relentless the next six weeks will be for anyone working in food and retail, with tighter deadlines, louder demands, and the expectation to spin a hundred plates without dropping a single mince pie. Drawing from her own post-Christmas experience with burnout, she emphasises why it’s crucial to protect your energy proactively, and why pushing through at all costs simply isn’t sustainable—or admirable.She shares four core resilience tools: knowing your non-negotiables, practising constructive capacity language (so you can push back effectively), setting healthy boundaries, and letting go of perfectionism. She also gives real-life examples and gentle nudges for implementing these, from time-blocking your calendar for actual breaks (even if it’s just to eat lunch device-free), to using simple phrases that help you communicate workload limits without guilt.The episode also reflects on the season's big themes—especially the importance of questioning "the rules," breaking the cycle of self-blame, and creating safe, supportive environments at work.Amy calls out that most pressures aren’t in your head, and challenges listeners to reframe rest as a strategic act, not a selfish one.As the show closes, Amy leaves listeners with heartfelt encouragement, an invitation to connect on LinkedIn, and details about joining Fearless Women Connect—a safe space for women in food and retail. The overarching message: You’re not the problem; the pressure is real—and you’re doing brilliantly. Timestamps00:42 – The “Chaotic” Season Begins01:31 – Burnout & Personal Lessons02:22 – Realities of Christmas in Food/Retail03:17 – Rethinking Resilience05:04 – Boundaries & Permission06:55 – Four Practical Tips 09:45 – Capacity Language 10:43 – Setting Boundaries Gently11:30 – Letting Go of Perfection12:23 – Recap of The Four Tips13:34 – Season Reflections & Lessons Learned15:03 – Asking for Help & Final Pep Talk16:24 – Series Wrap & Next Steps17:39 – Festive Wisdom & Farewell18:37 – OutroLinks and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/

Welcome to Bethan’s Bite-Sized Bulletin - your quick-fire briefing on what’s happening across the food and drink industry. In under five minutes, journalist and Food Manufacture editor Bethan Grylls shares the latest headlines, trends and developments to keep you in the know.Explore more industry news at foodmanufacture.co.ukLinks and Resources:Website Link: https://fearlessfoodies.co.ukFB Link:  https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/

Amy and Bethan get straight to the heart of what it means to be a “Fearless Foodie” in today’s food industry, especially for teams struggling to motivate their people and keep them engaged. The episode kicks off with Bethan’s insights on leading from a flat structure—where the best ideas can (and should) come from the shop floor, not just the boardroom. We also hear why meaningful work matters for performance, commitment, and staff retention, especially in a sector still facing labour shortages.Drawing from industry events and her own reporting, Bethan shares examples of how top companies are ditching rigid hierarchies for team empowerment—including the genius move of reframing “red” flags from bad news to action points. Amy dives into the reality of manufacturing environments where jobs are often repetitive and siloed, reflecting on how connecting daily work to a bigger purpose can be a game-changer—especially for Gen Z, who crave connection and rapid progression.The pair also gets real about embracing mistakes, boosting psychological safety, and why the “lead from the bottom” approach is much more than just servant leadership—it’s about actively listening, enabling action, and letting those closest to the work teach the rest of the business. There’s debate about setting ambitious targets, the pros and cons of letting teams set their own goals, and the need for leadership to balance direction with genuine, bottom-up feedback.Amy and Bethan wrap up by challenging listeners: Are you empowering your team with honest conversations? Have you walked the factory floor and truly listened? The challenge is to listen more than you talk; you might just stumble on the simplest, most effective fixes your business needs.  Timestamps 00:00:11 Welcome & episode intro with Amy and Bethan00:01:15 What is “leading from the bottom”? —trends and industry research00:02:52 Food sector labour shortages and frontline hiring00:03:39 The link between meaningful work and motivation/performance00:04:34 How flat hierarchies empower teams and bridge the strategy gap00:05:39 Gen Z’s emphasis on connection and purpose at work00:07:03 Conference highlights—leadership lessons from industry voices00:08:29 “Shop floor is the most important”—humility in leadership00:10:18 How psychological safety drives health, safety, and improvement00:13:19 Red flag = action—changing mindsets around mistakes00:16:07 Setting ambitious targets: pros, cons, and team morale00:20:12 Should teams set their own targets? The bottom-up vs. top-down debate00:22:42 Why blending direction with listening drives real results00:24:53 Empower teams with simple solutions and hands-on leadership00:26:19 Final takeaways: how to make work meaningful and drive change00:26:37 Wrap-up, shoutouts, and what’s next for The Fearless FoodieLinks and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/

We kick off this episode with Amy and Nyree’s trip down memory lane, all the way back to hypnobirthing class and WhatsApp business masterminds. That instant “skip the small talk and go straight to heavy breathing” connection is the foundation for a raw, open conversation on why the food industry’s old rules aren’t working — especially for working parents.Nyree opens up about her slow-burn realisation that work rules—full-time as default, “competitive” salary secrecy, presenteeism—aren’t natural laws. In fact, many were dreamed up by power holders decades ago and still weigh us down like an invisible rucksack. She talks about Jack and Grace’s bold approach: making part-time the standard, pushing radical flexibility, and refusing to pretend everyone fits the mould. But breaking the rules isn’t just about rebellion—it’s about rewriting them for real people, not just the status quo.The conversation gets honest about why so many of us—especially women and parents—feel like we’re failing when the system is stacked against us. Amy and Nyree discuss how lockdown forced change, and why so many food businesses are sliding right back to the old inflexible ways. They cover the traps of “unlimited holiday” policies and the bittersweet reality that sometimes you have to live (not just write) new rules. Nyree’s campaign for salary transparency, #SayThePay, gets a spotlight, and listeners are challenged to notice absurd workplace rules, shift what they can, and model bold boundaries for others—because small changes can make a big difference.Whether you run a team, work on a factory floor, or you’re just exhausted by the pressure to “fit in,” this episode serves up real talk and practical encouragement.  Timestamps 00:00:11 Amy welcomes listeners and introduces Nyree.00:02:22 Focus on breaking rules at work and Nyree’s passion for rewriting the playbook for working parents.00:03:27 Discussion on flipping job norms—part-time as default, questioning 37.5-hour rule, and how invisible workplace “microplastics” shape us.00:06:14 Nyree’s personal shift: realising it wasn’t her failing, but systemic work rules, and discusses the power of talking to others.00:07:13 Lockdown as a leveller—closing gaps in flexible working and shifting professionalism.00:08:10 Jack and Grace’s remote-first team, co-working spaces, and individualised flexibility.00:09:10 When rule-breaking throws people—why some crave rules and how good rules can help, but “old-school” rules need challenging.00:09:52 Experiments with unlimited holiday—why it didn’t work, and the importance of enforcing breaks.00:11:18 Cultural challenges of walking the talk—Nyree’s struggle with guilt even in her own rule-breaking business.00:14:40 Coaching insights: dropping the “baggage rucksack” and letting go of workplace conditioning.00:16:21 Salary transparency campaign: #SayThePay—why “competitive salary” is bonkers, and how hiding pay increases inequality.00:19:01 Takeaways for listeners: It’s not you, it’s the system. Small acts can challenge workplace norms; start where you are.00:21:52 Modelling boundaries at work, being visible about parenting needs, and the radical power of honesty.00:23:54 Perspective on generational shifts—Gen Z, talent strategy, and why food retail and manufacturing must change to attract the best.00:24:15 Example from the police—structural change is possible everywhere, if there’s leadership will.00:25:33 Plug for Jack and Grace—purpose-driven comms for organisations doing good, recent British Tomato Fortnight campaign.00:26:41 Reflection on walking the talk and the ongoing work of living your company values. Links and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod“Say the pay” video: https://www.jackandgrace.co.uk/saythepay/You can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/

From teenage cake-decorating dreams to director-level influence in UK food retail, Gail Paddy’s story is proof that passion and perseverance can pave even the most unexpected career paths. Amy and Gail kick off with the early days—how a love for food (and some bold moves at 15) led Gail into food science and retail, despite the lack of clear opportunities.Their chat highlights just how much breadth exists in food retail; Gail shares how cycling through departments like commercial, marketing, and product development built her expertise, gave her empathy for other teams, and set her up for leadership.Amy and Gail don’t shy away from the realities: retail is fast, full-on, and sometimes overwhelming—not just for those inside it, but for manufacturers and suppliers on the outside looking in. But what gets you through? According to Gail, it’s a strong sense of camaraderie, embracing change, grounding innovation in customer insight (not just “big ideas”), and, yes, learning to ask for help or make life easier (hello, cleaner and ironing service hacks!).Gail gets real about the challenges of being a female leader, raising a family, and ditching the guilt that comes with “dropping a ball”—pointing out that it’s all about focusing on what matters in the moment, not chasing perfection. She also candidly discusses her shift from the corporate world into consultancy and coaching, revealing how the best leaders aren’t those with all the answers, but those who ask the right questions and stay open to challenge.Whether you’re a retail insider, a supplier trying to understand the madness, or someone considering a leap into food, this episode is a goldmine of practical advice, myth-busting, and encouragement to be bold, ask for what you need, and never be afraid to reach out for a chat (retail directors aren’t as scary as you think!).Timestamps[00:00:00] Gail shares her philosophy: everyone has the answers inside them, it’s about asking the right questions[00:01:43] How Gail’s food career truly began—pursuing passion over a mapped-out plan[00:04:54] Early retail lessons, the value of cross-functional moves, and the realities of commercial decision making[00:08:32] Why commercial grounding matters—even the best ideas need to make business sense[00:10:46] Senior leadership, supplier perceptions, and the shift away from “director as god” thinking[00:15:07] Balancing leadership and parenting: the myth of having it all, partner teamwork, and letting go of guilt[00:23:34] Outsource what you can: saving time, energy, and mental health[00:24:35] What suppliers don’t always see: the chaos and rapid-fire decision making of retail[00:27:41] Launching a product in 10 days: agile ways of working and teamwork in retail[00:29:00] Why retail (and the food industry) is a brilliant but “love-it-or-hate-it” career[00:31:29] Transitioning from retail director to consultant, coach, and mentor—finding joy in giving back[00:35:05] Flexibility, giving back to the industry, and seeing the positive impacts of coaching[00:37:09] What’s next for Gail: consulting, coaching, Fearless Foodies collaboration, and staying open to new opportunities[00:39:21] Wrapping up: connecting with Gail, key takeaways, and a reminder that even retail directors are only huma Links and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/

We kick off with Amy and Danny catching up and quickly getting to the crux: what does it really mean to be authentic at work, and why does the word so often make us cringe? The pair agree there’s a fine line between honesty and TMI, and dives into why being “yourself” never means dropping professionalism or using authenticity as an excuse for poor behaviour.Danny reveals the internal conflict of trying to fit into extremely corporate cultures and the valuable lesson he learned when he realised some environments just aren’t made for everyone—and that’s okay. Instead, finding (or shaping) spaces where you can genuinely be yourself leads to better leadership, better relationships, and, not surprisingly, better results.Amy opens up about her own struggles, from the exhaustion of keeping up a façade in high-pressure roles to the pivotal moment she decided to lead with openness about her own mental health challenges. Realness, the hosts agree, is contagious—it empowers teams to show up honestly and builds deep trust that is foundational in the food industry. The episode is laced with witty banter, memorable one-liners (“If your whole self is a dick, don’t bring it to work”), and actionable takeaways for anyone aspiring to lead with integrity, vulnerability, and impact.Whether you work on the factory floor, the boardroom, or somewhere in between, expect a refreshing, practical exploration of being true to yourself at work—without losing sight of boundaries and professionalism. Timestamps00:00:00 — Amy and Danny kick off the episode; quick intros and call-back to their earlier chat.00:02:00 — Why “authenticity” gets a bad rap; setting the real agenda for “being yourself.”00:04:27 — Where the “bring your whole self to work” mantra goes wrong (and how to set healthy boundaries).00:05:13 — Oversharing at work—why it trips people up, especially moving into leadership roles.00:10:02 — The value of being proud of where you’ve come from; how background shapes strong leadership.00:13:32 — Danny’s story: Not fitting into a hyper-corporate culture, and why he decided that’s okay.00:18:15 — Navigating big companies vs. running your own show; honesty about why some workplaces aren’t the right fit.00:20:42 — Amy’s story: Dropping the armour after burnout and how realness built stronger team bonds.00:22:58 — Creating psychological safety: Why vulnerability from leaders matters.00:25:38 — When hiding mistakes (instead of owning them) can create real food safety risks.00:26:01 — Why “being wrong” and giving your team a real voice is the magic sauce of good leadership.00:28:24 — Re-capping the real meaning of authenticity—a blend of values, vulnerability, and professionalism.00:30:10 — Knowing when a place isn’t for you; final takeaways on protecting energy and finding your fit.Links and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/

This week Amy dives deep with Breige Donaghy, who shares her journey from food science graduate to Tesco’s Director of Product Development & Innovation. She explains the critical differences in retail philosophy between giants like Tesco and community-focused Co-op, and why that breadth of experience shaped the way she leads teams and builds supplier partnerships today.Breige and Amy get hands-on discussing the realities of food development, including why product developers deserve more credit than just being “the fluffy ideas people.” There’s a refreshingly open take on the weight (and the privilege) of driving sustainability, health, and resilient supply chains—plus how industry leaders need to wear many hats and adapt fast.Straight-talking as ever, Amy teases out how supplier-retailer relationships are (finally) evolving beyond old-school commercial transactionalism. Breige details exactly what she’s looking for from supplier partners: honesty, data-driven thinking, critical friendship, and the guts to challenge the status quo.For those on the supplier side, there’s invaluable advice on how to present insight, take calculated risks, and move from merely “delivering projects” to co-creating future food trends.We also peel back the curtain on leadership—Breige shares her people-first approach and why empowering teams (with a signature “20% more” encouragement) is key to success. They conclude with actionable takeaways for anyone seeking to build bolder, braver relationships in the food retail industry. Timestamps 00:00 "Two Decades in Retail Reflection"04:25 Career Journey and Growth09:15 Customer-Centric Approach in Business10:23 Omnichannel Innovation and Collaboration13:45 "Building Innovation through Partnership"19:16 Embracing Failure: Lessons and Growth22:47 Strategic Planning for Future Innovation25:26 "People-First Leadership Style"29:57 Harnessing Data for Retail Evolution32:41 Omnichannel Retail and Behavioural Shifts36:23 Balancing Skills for Future Development40:33 "Be Bold and Customer-Focused"41:53 "Fearless Foodie Wrap-Up"Links and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/  

Welcome to Bethan’s Bite-Sized Bulletin - your quick-fire briefing on what’s happening across the food and drink industry. In under five minutes, journalist and Food Manufacture editor Bethan Grylls shares the latest headlines, trends and developments to keep you in the know.Explore more industry news at foodmanufacture.co.ukLinks and Resources:Website Link: https://fearlessfoodies.co.ukFB Link:  https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/

Ever felt out of your depth in a big meeting, worried you’ll look silly if you ask a question? You’re definitely not alone. Amy and Bethan kick things off by shining a light on those moments of fear—reminding us that most people in the room are too busy worrying about their own questions to notice yours! Bethan draws from her journalism career, explaining how curiosity is non-negotiable if you want to really get to the heart of things (and why it’s okay to not know all the food industry acronyms!).The episode explores why asking questions is so powerful: it supports personal growth, drives business innovation, and builds real connections across departments. Amy unpacks the science behind our deep-seated fear of being “cast out of the pack”—hello, evolutionary fight-or-flight—and how to reframe those nerves so you don’t freeze up. Additionally, the duo provides practical tips on making it safer for everyone to speak up, from rephrasing how you frame questions (“What questions do you have?” instead of “Does that make sense?”) to normalising not knowing everything as a leader.Bethan and Amy also touch on our growing reliance on AI for answers—celebrating its usefulness but warning against losing those all-important human skills of communication and genuine curiosity. And, in classic Fearless Foodie fashion, the episode ends with a challenge: ask one question you’re scared to ask this week because Fearless Foodies don’t let the fear of tigers (or awkward silences) stop real progress. Timestamps00:00 Embracing Uncertainty in Leadership06:06 Encouraging Curiosity for Innovation09:24 Overcoming Silos Through Collaboration11:27 Effective Question Framing Techniques16:34 "Understanding Intent at Work"20:07 "Coaching Through Questioning"24:00 "Embrace Curiosity, Ask Questions"25:07 AI's Impact on Human Skills27:43 "Seeking Emotion Through AI"31:13 Unleash Your Fearless SpiritLinks and Resources:https://fearlessfoodies.co.uk/podcast/overcoming-barriers-in-the-food-industry-with-bethan-grylls/https://fearlessfoodies.co.uk/podcast/thriving-in-the-food-industry-how-let-them-thinking-elevates-your-career/Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/